This recipe is a variation of the classic Parmesan Chicken, but I changed it a little and used it on halibut. Success! The crusty coating provided a great contrast to the tender fish. With a freezer full of fresh halibut now, I’ll be seeking other ways to serve one of our favourite types of fish.
4 halibut chunks (or 4 boneless, skinless chicken breasts)
salt and freshly ground pepper
1/2 cup Panko crumbs
1/2 cup finely grated Parmigiano-Reggiano
1/3 cup finely chopped walnuts
2 tbsp. all-purpose flour
1 egg white, beaten ’til frothy
2 tbsp. grapeseed oil
2 tbsp. butter
1/4 cup Chardonnay
Season the halibut (or chicken) with salt and pepper. Combine the Panko, parmesan and walnuts. Dredge the halibut in flour, then dip into the egg white, then thoroughly coat with the crumb mixture.
Heat a large heavy bottomed pan over medium heat. Add the oil and 1 tbsp of the butter. Once it starts to sizzle, add the fish. Cook for about 5-7 minutes per side, depending on thickness, or until golden brown. If the butter starts to brown too quickly, lower the heat immediately. Remove the fish from the pan and deglaze the pan with the wine, scraping up any brown bits. Reduce the wine by about half, then add the remaining tablespoon of butter. Once melted, drizzle the Chardonnay butter sauce over the halibut and serve.
I have served this on top of quinoa and also alongside smashed potatoes. It is a recipe I’ll use frequently as it keeps the fish (or chicken) very moist.